Are you ready to transform your ordinary weeknight meal into a flavor explosion? These Mexican-inspired stuffed poblano peppers are about to become your new culinary obsession! Imagine tender, roasted poblano peppers packed with protein-rich quinoa, hearty black beans, and a symphony of spices that will transport you straight to a vibrant Mexican kitchen. Whether you're a vegetarian looking for a satisfying meal or a foodie craving something extraordinary, these stuffed peppers are guaranteed to impress both your palate and your dinner guests.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup salsa
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully slice poblano peppers lengthwise, removing seeds and membranes while keeping the pepper intact. Ensure you wear gloves to protect your hands from pepper oils.
- In a mixing bowl, combine cooked quinoa, rinsed black beans, corn, cumin, chili powder, salt, and pepper. Mix thoroughly to create the stuffing.
- Gently spoon the quinoa and black bean mixture into each poblano pepper half, pressing the filling down to ensure it's compact.
- Arrange stuffed peppers on the prepared baking sheet, filling side up. Spoon salsa over each pepper to add moisture and extra flavor.
- Bake in the preheated oven for 25-30 minutes, or until peppers are tender and edges are slightly charred.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
- Serve hot as a main dish or side, optionally with additional salsa or a dollop of sour cream.
Tips
- Always wear gloves when handling poblano peppers to protect your skin from capsaicin oils.
- For extra flavor, consider toasting your quinoa in a dry skillet before cooking to enhance its nutty taste.
- Choose poblano peppers that are firm, glossy, and have minimal blemishes for the best texture.
- If you want a spicier version, leave some seeds in the peppers or add a dash of hot sauce to the filling.
- Make sure to press the filling firmly into the peppers to prevent it from falling apart during baking.
- Let the peppers rest for a few minutes after baking to allow the filling to set and make them easier to serve.
- For a protein boost, you can add shredded chicken or crumbled queso fresco to the filling.
- Leftover stuffed peppers can be refrigerated and make an excellent next-day lunch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
